Zucchini Pickles

Heat 1 1/2 times as much white vinegar as water, and add 1/4 cup of sugar and 1/4 cup of salt for every 4 cups of water/vinegar mixture. When the salt and sugar have dissolved, pour into jars packed with zucchini cut into spears. Add anything else that appeals to you; I added sliced peppers, whole peeled garlic cloves, tarragon, wedges of onions. Keep refrigerated. These are ready to eat in just a couple of days.